How long does roasted potato salad keep?

Just store the dressing separately from the base of the salad in separate airtight containers. When ready to serve or enjoy, just drizzle the dressing overtop. The salad will keep for up to 4 days while the dressing will keep up to 5 days.

Do you serve this warm or cold?

This can be served immediately after cooking. However, you can definitely store leftovers and serve it cold for meals throughout the week.

Will eating the salad cold increase resistant starches?

Cooling starches helps to increase the amount of resistant starches found in certain carbohydrate containing foods like potatoes and rice. Resistant starches are a type of carbohydrate that doesn’t get digested by the small intestine, but instead becomes food for your gut microbiome. This type of carbohydrate is associated in a more controlled release of glucose in the blood stream, which may be of interest for those trying to manage their diabetes. An important note, while resistant starches can provide this benefit, making sure you’re eating carbohydrates in balance with protein and/or fats is beneficial enough in creating a similar form of blood glucose control.

Roasted Lentil Potato Salad

Name: Roasted Lentil Potato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp avocado oil; 1 tsp Dijon mustard; 1 tsp maple syrup; 1 tsp dry thyme; 2 cloves garlic, crushed or finely minced; Salt and pepper; 1 lb baby potatoes, washed well; 1-2 summer squash or zucchini; 1, 15 oz can or 1 1/2 cups cooked French lentils, rinsed and drained well; 3 tbsp plain unsweetened plant based yogurt; 2 tbsp Dijon mustard; 2 tbsp maple syrup; 1/2 tbsp apple cider vinegar (or more to taste); 1 clove garlic, crushed or finely minced

Description

This herby Roasted Lentil Potato Salad is the ultimate lazy vegan sheet pan dinner. Cooks in 30 minutes and is then dressed with a creamy maple mustard dressing.

Ingredients

Scale

Roasted Vegetables and Lentils

2 tbsp avocado oil
1 tsp Dijon mustard
1 tsp maple syrup
1 tsp dry thyme
2 cloves garlic, crushed or finely minced
Salt and pepper
1 lb baby potatoes, washed well
1–2 summer squash or zucchini
1, 15 oz can or 1 1/2 cups cooked French lentils, rinsed and drained well

Maple Mustard Dressing

3 tbsp plain unsweetened plant based yogurt
2 tbsp Dijon mustard
2 tbsp maple syrup
1/2 tbsp apple cider vinegar (or more to taste)
1 clove garlic, crushed or finely minced

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425F. In a small bowl combine the oil, mustard, syrup, thyme, and garlic and mix well. To a large mixing bowl, add your clean potatoes and half the oil mixture. Toss to coat and place on a baking tray, season with a pinch of salt and pepper then place in the oven for 15 minutes on the top rack.
As the potatoes cook, cut your zucchini and place into the same mixing bowl. Toss with half the remaining dressing and place on a separate large sheet pan on one side. Add the lentils to the bowl, toss with the remaining oil mixture and then place on the opposite side of the sheet pan. Spread everything out so it is in a single layer.
When the 15 minutes are up, place the tray of vegetables and lentils in the oven and roast for an additional 15 minutes. Before removing the trays from the oven, set the oven to broil and roast for 2 minutes.
As everything is roasting, make your dressing by combining all the dressing ingredients in a bowl or jar. To assemble, plate your potatoes, top with the vegetables and lentils and drizzle on the maple mustard dressing.

Notes

Make sure your baby potatoes aren’t too big. They should be about ping pong ball sized. If really large, you may need to increase the cooking time and roast until you can pierce it easily with a fork.

Broil your potatoes and veggies for 2 minutes. This short period of high heat will help to brown the edges of your veggies a little more. Totally optional, but I love the extra browning it provides.

Adjust the flavor of the dressing based on your preference. Feel free to add more maple syrup if your yogurt or vinegar makes this too tangy. Or add a smaller amount of specific